Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 20 oz refrigerated cheese tortellini
  • 24 oz low-sugar marinara sauce
  • 4 oz light cream cheese, softened
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded part-skim mozzarella cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sauté diced onion for 3–5 minutes until translucent.
  2. Add lean ground beef to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.
  3. Stir in minced garlic, oregano, salt, and black pepper; cook for 60 seconds until fragrant.
  4. Lower heat to medium-low. Stir in low-sugar marinara sauce and fold in softened light cream cheese in small dollops until melted and uniform.
  5. Fold in chopped baby spinach and stir until leaves begin to wilt.
  6. Preheat oven to 375°F (190°C). Transfer the beef mixture into a 9x13 inch baking dish.
  7. Gently fold in the refrigerated cheese tortellini and spread evenly.
  8. Top with shredded part-skim mozzarella and grated Parmesan cheese.
  9. Bake for approximately 20-25 minutes until cheese is bubbly and golden. Garnish with fresh parsley before serving.